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Warm and Comforting Salads

Winter Salad Recipes to Help you Enjoy the Cold Weather

By: Logan King

Copyright 2022 by Logan King

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Table of Contents

Introduction

Salads are usually packed with lots of nutrientsvitamins and minerals that the body needs to perform at its best. Having the dish at least once a day can also boost the level of antioxidants in your system, which keeps it strong against common illnesses. Its good practice to incorporate one salad or two in your daily meals. How do you do that? You refer to this cookbook of appetizing and comforting salads that are making the most of winter produce. Check out our listing and find something you love!

Weve said enough. So, lets salad!

Roasted Veggie Salad

The smoky and tasty smell of roasted vegetables is irresistible. And this one prepares in a jiffy. You can make a good batch of it in a short time to serve a large number of diners. If you have a potluck coming up soon, this is one of the best dishes you can bring along to impress everyone.

Serving size: 4

Prep Time: 2 hrs. 15 mins

Ingredients:

• 1 lb. sweet potatoes, sliced into wedges
• 1 lb. parsnips, quartered
• 2 cups watercress sprigs
• cup rosemary leaves, finely chopped
• 3 garlic cloves, finely minced
• 1 cups pecans
• 1 cup goat cheese, sliced thick
• 1 lemon, sliced into wedges
• 1/3 cup olive oil
• cup honey
• 1 tsp dried chili flakes
• Salt to taste
• Cooking spray

Instructions:

greased with cooking spray and lined with a sheet of baking paper.

2. Combine the rosemary, garlic, pecans, honey, oil, chili flakes and salt in a large bowl and mix well.

3. Combine the sweet potatoes and parsnips in the prepared baking tray and toss with the prepared dressing until evenly coated. Spread out and cover with a sheet of aluminum foil. Roast for 1 hour and 15 minutes.

4. Remove the foil and put back the baking tray into the oven. Turn up the heat to 425 degrees F and cook for another half an hour.

5. Transfer the veggies to a large salad bowl; add the watercress and cheese. Sprinkle with more chili flakes if you want to add more heat and serve with the lemon wedges on the side.

Chicory Salad

Chicory is a plant from the daisy family, which is often eaten in any salad. You can dress it in many ways, but this is the most popular. It has honey, vinegar and fresh orange juice to give it a touch of summer. It is ideally part of the holiday buffet because chicory is best enjoyed with ham and other Christmas goodies.

Serving size: 6

Prep Time: 10 mins

Ingredients:

• 4 chicory hearts, thinly sliced
• 2 tbsp pumpkin seeds, toasted
• cup parmesan cheese, shaved
• tsp orange zest
• 2 tbsp fresh orange juice
• tsp honey
• 1 tbsp sherry vinegar
• 2 tbsp extra virgin olive oil
• Salt and freshly ground pepper to taste

Instructions:

1. Whisk together the orange zest and juice, plus the honey, vinegar and oil in a small bowl. Season with some salt and pepper and stir until well blended.

2. Arrange the chicory in a large salad plate, drizzle with half of the dressing, and serve with a garnish of the pumpkin seeds and cheese.

Buffalo Chicken Salad

We made this chicken salad warm and spicy with the flavor of buffalo to make it perfect for winter. It has a nice and creamy balance, making it perfect for even younger ones. Just make sure you adjust the level of spiciness according to your diners.

Serving size: 2

Prep Time: 20 mins

Ingredients:

• 2 boneless and skinless chicken breasts
• 2/3 cup blue cheese, crumbled and divided
• 3 romaine lettuce heads, chopped
• 4 celery stalks, diced
• 1 cup cherry tomatoes, halved
• 4 green onions, sliced
• 1 tbsp fresh chives, minced
• 4 tbsp fresh cilantro, minced and divided
• cup buffalo wing sauce
• 2 tbsp milk
• cup Greek yogurt
• 1 tbsp apple cider vinegar
• 2 tbsp fresh lemon juice
• 1 tsp honey
• Salt and freshly ground pepper to taste

Instructions:

1. Place half of the cheese in a bowl and add the milk, yogurt, vinegar, lemon juice, honey, chives, and half of the cilantro. Season with salt and pepper and stir until well blended. Set aside in the fridge to chill until ready to use.

2. Meanwhile, heat a grill pan on medium heat.

3. Sprinkle some salt and pepper on the chicken breasts, brush with the buffalo wing sauce, and add into the pan to cook for 5 minutes per side, turning once.

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